KosherEye.com

A KosherEye Signature Recipe

The beauty of apples are that various types are in season throughout the year – so our delicious fresh Apple Tart is an all season recipe, not dependent on one growing season. This is one of our "old" family favorites - given to us years ago by a friend in Montreal. The texture is dense due to the hand grating of the apples - which we suggest you do. When available, we like to use Granny Smith - a wonderful, tart apple that is excellent for baking. The sugar in this recipe varies according to the sweetness of the apples selected. We use less sugar because we like the apple tart not to be too sweet. For sweetness, we add a scoop, or two, of vanilla or caramel ice cream! Or even a dollop of whipped cream!

Filling: 3 cups grated apples, we used about 4 large apples but it will depend on the size of the apples 1 cup sugar, depending on the sweetness of the apples. We used 3/4 cup sugar 2 tablespoons flour 1/2 teaspoon cinnamon

1 apple, peeled, cored and sliced thinly 1 tablespoon brown sugar

3 tablespoons apple jelly

Equipment: 1 10-inch tart pan with removable bottom

Directions:

Make the dough: Cut the butter into pieces and, using your hands, combine in a large mixing bowl with the other dough ingredients. Work quickly and combine until thoroughly mixed. Spread over the bottom and up the sides of the tart pan. Refrigerate while you make the filling.

Preheat the oven to 350 degrees.

Make the filling: Using a box grater, grate the apples into a large mixing bowl. We love to use the OXO Box Grater, medium grating side. Once all of the apples are grated, put them into a strainer and drain off the excess liquid that has accumulated. Put the apples back into the mixing bowl and combine with the sugar*, flour and cinnamon. Using a wooden spoon, mix thoroughly.

Remove the tart pan from the refrigerator and put the filling into the shell. Smooth the top.

Take the remaining apple and cut into quarters. Thinly slice the apple quarters and fan out around the perimeter of the tart. Sprinkle the cut apples with the brown sugar, place the tart pan on a cookie sheet and bake for 1 hour and 15 minutes or until brown and down.

Remove from oven and place on a rack to cool. Place the apple jelly in a small pan and over low heat, melt the jelly. If you don't have apple jelly, apricot or peach works just as well. If necessary, strain the melted jelly and, using a pastry brush, brush the surface of the tart with the warm jelly.

When completely cooled, remove the side of the pan very carefully. Serve with a scoop of ice cream or a dollop of whipped cream.

Notes:

Yield: 6 - 8 servings

*Taste the apple mixture and add more sugar depending on the sweetness level of the apples.